Chicken-Alfredo Baked Penne


1 box (16 oz) penne pasta

2 tablespoons olive oil


2 lb uncooked chicken tenders (not breaded), cut into chunks


Salt and pepper to taste


1 bag (12 oz) frozen broccoli cuts, thawed


2 jars (16 oz each) Alfredo sauce


2 cups shredded mozzarella cheese (8 oz)





1 In large pot of water, cook penne pasta until al dente as directed on box. Drain; return pasta to pot.
2 Meanwhile, heat oven to 350°F. In 10- to 12-inch nonstick skillet, heat olive oil over medium heat. Add uncooked chicken tenders; season with salt and pepper. Cook 5 to 7 minutes or until chicken is no longer pink in center.

3 Add chicken and broccoli to pasta; stir to combine. Stir in alfredo sauce until well blended.

4 Pour mixture evenly into ungreased 13×9-inch (3-quart) glass baking dish. Sprinkle cheese evenly over top.

5 Bake 30 to 40 minutes or until heated through in center and cheese is melted.


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